no, it won’t work well. Using right rice flour is very important to make rice cake for tteokbokki. Find short grain rice flour or make your own rice flour. Check this out, please. http://www.maangchi.com/recipe/mepssalgaru

Hi Maangchi,
May I ask you, the potato starch that sell in korean store, is it the same with “katakuri-ko starch” which is potato starch that use in japanese dessert recipe, for dusting (such as dusting the rice cake daifuku, the sweet rice cake that have red bean inside, and using katakuriko starch/potato starch for dusting out side)?
When we do sweet rice ball with red bean inside (your recipe), Can we use korean potato starch for dusting rice cake instead of roast soy bean powder?
Thanks,
Pam

Hi there – I just stumbled upon your great website last night when I was searching for jajangmyun recipe :)
I already got most of the ingredients today – but I was wondering if I could substitute potato starch w/ either tapioca starch or corn starch?

Hua,
You can use potato starch for many dishes. It never goes bad, just keep it in an air sealed container to use next time. When you make stew, if you like to make your stew sticky, you can use it. Check out my black bean noodles recipe. I am showing how to use it.